First, wash cherry tomatoes clean with baking soda or vinegar, and then add a little bit of a cut with a cross (+).

Prepare 2 to 3 tablespoons of chopped onions, 8 black olives, and a little rosemary.
(Mince onions, soak them in cold water for about 5 minutes, and strain them through a sieve.)
Black olives are optional, so you don't have to put them in.
You can add basil instead of rosemary. I don't have basil, so I replaced it with Rosemary.
Minced onions make it crunchy, so please put it in. :)

Add 6 tablespoons of olive oil, 2.5 tablespoons of balsamic vinegar, 1/2 tablespoons of lemon juice, 1 tablespoons of agave syrup (or honey), an appropriate amount of pepper, a pinch of salt, minced onions, and olives to make cherry tomato marinade sauce.
* Adjust the balsamic vinegar and agave syrup to your taste. :)

Blanch 1/2 tbsp salt and cherry tomatoes in boiling water lightly for about 15 seconds.

Rinse it several times in cold water.

Peel the cherry tomatoes.

Put peeled cherry tomatoes, pre-made sauce, and rosemary into a bowl and mix lightly.
You can eat the cherry tomato marinade right away, but it's better if you put it in the refrigerator and eat it cold

It's a cherry tomato marinade that tastes like honey after putting it in the refrigerator and cooling it down. :)